Lemon Carrot Loaf

Posted on March 17, 2009. Filed under: Breads |

Tea breads always remind me of brunch and friends. I love making these breads because it usually means that I am anticipating a time with friends.

1 1/2 cups Old Fashioned Oats
2 cups grated carrots
1 teaspoon grated lemon peel
1/3 cup lemon juice
1/4 cup applesauce
2 eggs
2 2/3 cups Whole Wheat Flour
1/2 cup honey
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts

1. Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or cooking spray. Place cereal in food processor. Pulse only 3 or 4 times. Just enough to make the oats smaller, but not powder. Set aside.
2. With electric mixer on low speed, beat in reserved grated carrots, lemon peel, lemon juice, applesauce and eggs until blended.
3. Beat in flour, honey, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed oats and walnuts. Spoon batter into pan.
4. Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

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